Cranberry Maple Sauce

I use maple syrup tapped right here in Door County, Wisconsin for this recipe. This sauce is also great the weekend after Thanksgiving on pumpkin pancakes.


  • 2 12-ounce packages of fresh cranberries
  • 1 1/2 cups of pure maple syrup
  • 1 cup dark brown sugar
  • 1/2 cup water
  • 3/4 teaspoon maple extract


Combine all the ingredients in a heavy large saucepan. Bring to a boil, stirring often. Reduce heat to medium and simmer until the cranberries “pop”. This should take about 12 to 15 minutes. Transfer to a bowl and cool completely. Can be made several days ahead and refrigerated.

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